Romesco Sauce (Catalan / Spanish)

Name: Romesco Sauce (Catalan / Spanish)
Ingredients: 4 large (or 400 g jarred) Roasted red bell peppers; 80 g Blanched almonds (toasted); 40 g Hazelnuts (toasted, skins removed); 3–4 cloves Garlic; 1 medium roasted Tomato (fresh or canned); 120 ml Extra-virgin olive oil; 2–3 tbsp Sherry vinegar; 1 tsp Smoked paprika; to taste Salt & cayenne

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesRomescoSpainCatalanRoastedPepperNuttyFromScratch

Nutrition (per serving)

180Calories

4 gProtein

10 gCarbs

16 gFat

4 gSugar

400 mgSalt

Ingredients

4 large (or 400 g jarred) Roasted red bell peppers
80 g Blanched almonds (toasted)
40 g Hazelnuts (toasted, skins removed)
3–4 cloves Garlic
1 medium roasted Tomato (fresh or canned)
120 ml Extra-virgin olive oil
2–3 tbsp Sherry vinegar
1 tsp Smoked paprika
to taste Salt & cayenne

Method

Roast bell peppers and tomato (if fresh) over flame or in oven until charred → peel skins → remove seeds.
Toast almonds and hazelnuts in dry pan until golden → cool.
In food processor: pulse toasted nuts + garlic until coarse.
Add roasted peppers, tomato, smoked paprika, salt, cayenne → process to paste.
With processor running, slowly drizzle in olive oil + sherry vinegar → blend until smooth but still textured.
Taste & adjust: more vinegar for tang, more salt, more cayenne for heat.
Let sit 30 min for flavors to meld → store refrigerated up to 1 week (top with oil layer).
Serve with grilled vegetables, fish, meat, bread — rich, smoky Catalan romesco sauce.